Herb sea bream

Ingredients for 4 servings:

• 1 small fennel
• ½ bulb(s) garlic, young
• 500 g potatoes, waxy
• 3 sprigs rosemary
• 6 stalks of thyme
• 5 tbsp olive oil
• salt and pepper
• 1 lemon(s) (organic)
• 2 fish(s) (sea bream, approx. 350 g each), ready to cook
• 3 spring onions
• 4 tomatoes
• some sea salt, coarse

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

from the oven

Preheat the oven to 175°C (fan oven). Trim, wash, and wedge the fennel bulb. Separate the garlic cloves into cloves, but do not peel them! Set 2 cloves aside. Wash the potatoes thoroughly, pat dry, and halve lengthwise. Wash the herbs and chop half of each. Mix the fennel, potatoes, garlic cloves, chopped herbs, and 3 tablespoons of oil in a bowl. Spread on the oven tray. Season with salt and pepper. Bake in the preheated oven for about 20 minutes, turning halfway through. Wash and halve the lemon. Cut off 4 slices and squeeze the rest. Wash the sea bream and pat dry. Score the skin several times with a sharp knife. Season the inside with salt and pepper, and drizzle with lemon juice. Fill with 2 lemon slices each, a little rosemary, and thyme. Peel and chop the remaining two garlic cloves. Mix with 2 tablespoons of oil and a little pepper. Clean and wash the spring onions. Wash the tomatoes. Add the tomatoes and sea bream to the vegetables. Scatter the remaining herbs on top. Continue roasting everything together for 25 minutes. Add the spring onions for the last 10 minutes and continue roasting. Remove the sea bream and sprinkle with a little sea salt. Season the vegetables to taste. Arrange the vegetables on a platter, followed by the sea bream. A cool white wine is delicious with this dish!